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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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A unique soup that is perfect when paired with Spago Cucumber Salad. Ingredients:
1 cup water |
2 tablespoons dried hijiki seaweed, chopped |
1/4 cup onion flakes |
1 teaspoon gluten-free soy sauce |
1 tablespoon sake |
1 tablespoon spinach, chopped |
1 stalk celery, diced |
1 teaspoon lemon zest |
sea salt (to taste) |
Directions:
1. Combine water and seaweed; bring to a boil on medium-high heat.
2. Reduce heat and simmer for 1/2 an hour.
3. Add in the onion, soy sauce, sake, and spinach; bring to a boil.
4. Add celery and salt; mix well.
5. Garnish with lemon zest and serve.
6. Enjoy!
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